Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, enchilada lasagna. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Spread a thin layer of enchilada sauce on the bottom of a medium casserole dish. Making your enchilada sauce from scratch is easy and so worth it. Easy enchilada lasagna over and over again!
Enchilada Lasagna is one of the most favored of recent trending foods in the world. It is easy, it is fast, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look wonderful. Enchilada Lasagna is something which I have loved my entire life.
To begin with this recipe, we have to prepare a few ingredients. You can cook enchilada lasagna using 10 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Enchilada Lasagna:
- Prepare 1 tbsp. olive oil
- Make ready 1 lb. ground beef (or ground turkey)
- Take 1/2 yellow onion, diced
- Make ready 1 bell pepper, diced
- Get 2 cloves garlic, minced
- Prepare 1 can (15 oz.) pinto beans, rinsed and drained
- Take 2 tbsp. taco seasoning (homemade or 1 store bought packet)
- Prepare 1 can (19 oz.) red enchilada sauce
- Take 2 cups shredded Colby Jack cheese
- Take 8 small tortillas, all sliced in half (flour or corn work)
Swap out lasagna noodles for corn tortillas and layer between chicken breast, cheese, herbs and a tongue-sizzling sauce. These Enchilada Lasagna Rolls have all the great flavors of a classic chicken enchilada recipe, but we're ditching the tortillas and wrapping the filling inside some lasagna noodles. I do like traditional enchiladas better, but this receipe is great for during the week. White Chicken Enchilada Lasagna is like white chicken chili but in the form of enchilada lasagna.
Steps to make Enchilada Lasagna:
- Preheat the oven to 350°F. Grease an 8x8 baking dish and set it aside.
- Heat the olive oil in a large skillet over medium heat. Once it's hot, add the peppers and onions. Cook, stirring often, until they begin to soften, about 3-5 minutes. Then add the garlic. Cook and stir a minute or so more, until fragrant.
- Add the beef to the skillet. Cook, breaking it up as it cooks, until it is browned throughout. Drain any excess fat if needed. Add the pinto beans and taco seasoning and stir to incorporate everything. Remove the skillet from the heat.
- Spread a layer of the enchilada sauce into the bottom of the baking dish, enough to coat the bottom. Arrange 4 of the tortilla halves around the dish.
- Spread 1/3 of the meat mixture over the tortillas, about 1/2 cup of cheese, then another layer of enchilada sauce. Arrange 4 more tortilla halves over that, then continue to layer everything until all the meat is used up (you should get 3 layers).
- After the last layer, add 4 more tortilla halves, then spread over the last of the enchilada sauce and sprinkle over the last 1/2 cup of cheese. Cover the dish with foil and bake for 20 minutes. Then remove the foil and bake an additional 15 minutes, until everything is heated through.
- Let it sit for 5 or so minutes, then cut into it and serve.
Cheesy and delicious, a family favorite! How about some cheese, cheese and more cheese?? This thing was something I could make. Warning: This Mexican spin on lasagna is extremely messy. But we promise it's worth it.
So that’s going to wrap this up for this special food enchilada lasagna recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
